I originally found this recipe on KraftFoods.com, and it sounded good to me (-plus 'easy' is a bonus right?!) so we tried it out. The verdict? We all (even Addie!) really liked it! :) So here it is for easy access to make again in the future, and so that you guys can try it out too!
*the original recipe can be found at the Kraft link I shared (above), and this one below, as always, has my own little changes. -this is also a smaller version (I halved their recipe) but it made OODLES for us to have leftovers!
Ingredients:
1 1/2 cups instant white rice, uncooked
1 1/2 cups warm water
2 large boneless skinless chicken breasts (ours were the thick ones so we got like 2-3 servings of chicken in it)
1 can (13-3/4 oz.) artichoke hearts, drained, quartered (the original recipe calls for 1 can for the 6 chicken breasts, but we LOVE artichokes so I used the whole can on just our little bit of chicken)
2 large tomatoes, chopped
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup pesto
garlic salt, to taste
garlic salt, to taste
Directions:
Heat oven to 400°F.
Mix rice and water; spoon onto centers of 2 large sheets heavy-duty foil (I always double wrap our food when making tinfoil dinners since they tend to leak -and shape your foil into almost a 'bowl' shape before adding the rice as it would probably run off otherwise). Top with chicken, artichokes and tomatoes; drizzle with combined dressing and pesto. Add garlic salt.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place on a cookie sheet, and bake 30 to 35 min. -or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil with sharp knife to release steam before opening.
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